Reviewer:

Sara S.

Reviewed: May 20, 2012

This fish was soooooooo delicious! It was flaky and the italian dressing gave it great flavor! As with some of the other reviewers, I made some minor modifications. I cut back on the cayenne pepper (I used 1/8 tsp), the salt (I used 1/2 tsp), the black pepper(I used 1/2 tsp), and the italian dressing. I didn't quite use the full 1 cup. But, since the sauce was so good, I'll be sure to use all of it the next time I make this dish! I also used olive oil instead of butter to blacken the fillets. Overall, this recipe gets an A+ from me! I'm sharing it with all of my friends!

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Reviewer:

Annette Williams

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: May 5, 2012

On diet, so cut the salt to one tablespoon, used homemade vinegar être instead of dressing. But yummy.

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Reviewer:

The Actual Todd

Cooking Level: Beginning

Reviewed: Mar. 12, 2012

I love this recipe. We have it whenever we feel like eating something really special but don't feel like spending much.

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Reviewer:

Little

Reviewed: Feb. 20, 2012

It was a little too salty, but that may be partially due to misinterpretation of the recipe. I'm not sure if the lemon pepper is supposed to be lemon pepper seasoning or dried, ground lemon pepper (there is actually a pepper called lemon pepper) I used the lemon pepper seasoning, which contained salt, and that might have been the problem. But the recipe isn't terribly clear. Nevertheless, it was tasty.

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Reviewer:

roserama87

Reviewed: Feb. 18, 2012

Will not make this again. Waste of time and ingredients.

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Reviewer:

surda

Cooking Level: Expert

Reviewed: Jan. 19, 2012

I have made Blackened Catfish many times. Most recipes call for the major ingredient to be paprika. I would reduce the cayenne to at most 1/4 teaspoon and add paprika to make up the difference. See Blackened Seasoning Mix on this site.

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Reviewer:

Mustardseed

Cooking Level: Beginning

Living In: Irving, Texas, USA

Reviewed: Jan. 13, 2012

I'll admit I haven't tried this recipe yet, but as soon as I saw that it says to pan fry the fillets for 2 minutes per side, then bake for another HALF HOUR I knew this recipe wasn't for me! The fish would be dried out garbage after that much cooking time - I don't care how thick the fillets are.

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